The scope of the topic suggested by this book's title is both broad and highly relevant. Its focus is on sustainable alternatives to globalized agri-food chains, particularly the future prospects for traditional ‘place-bound’ agricultural food systems. The authors provide important insights into how small-scale local enterprises, based on traditional know-how and embodying cultural and social values, can survive in the face of market competition and quality requirements. Consistent with this focus, the book does not specifically address sustainability relating to agricultural production.

Part 1 introduces concepts and trends in food systems, considering different dimensions of sustainability and their interlinkages. Part 2 (Traditional Markets and Globalization) examines European markets for butter and for fresh and processed organic tomatoes, and adaptation of traditional food products to market changes. Part 3 (Mass and Segmentation in Traditional Food Markets) provides detailed case studies on products with localized characteristics – honey, olive oil, beers and wine.

The authors avoid polemical debates around food systems, rather drawing conclusions and recommendations from the empirical evidence for sustainability of alternative forms of food production. The importance of political will to support alternatives and regional food systems is emphasized; however, the political dimensions of local food systems are not addressed in any depth. The chapters vary in their ease of reading and clarity of data presentation and discussion of findings.

The book ably highlights the threats and opportunities for traditional food production systems and makes an important contribution to understanding the conditions and requirements for their sustainable success.